This is not a challenge but an honest question
Who doesn't U.S macrobrew like budweiser, Miller, coors, etc have that sweet honey grain flavor of most mass produced European lagers?
Is it the adjuncts? Surely it's not because they are not implementing low oxygen brewing techniques.
Who doesn't U.S macrobrew like budweiser, Miller, coors, etc have that sweet honey grain flavor of most mass produced European lagers?
Is it the adjuncts? Surely it's not because they are not implementing low oxygen brewing techniques.